Foodstuffs. Determination of water activity

2018 ◽  
Keyword(s):  
Water Activity

scholarly journals Determination of water activity change due to crystallization in honeys from Argentina

Food Control ◽  
2006 ◽  
Vol 17 (1) ◽  
pp. 59-64 ◽  
Author(s):  
María Clara Zamora ◽  
Jorge Chirife
Keyword(s):  
Water Activity ◽  
Activity Change

Determination of fictive binary data for plutonium(IV) nitrate

2000 ◽  
Vol 88 (1) ◽  
Author(s):  
N. Charrin ◽  
Philippe Moisy ◽  
P. Blanc
Keyword(s):  
Water Activity ◽  
Ternary Mixture ◽  
Binary Data ◽  
Activity Measurements

A method is described for determining binary data for electrolytes from a study of a ternary mixture. The method is based on the concept of thermodynamically simple solutions and on water activity measurements. An application is described in which binary data for plutonium(IV) nitrate are determined from a ternary mixture of Pu(NO

Determination of Tritiated Water Activity Using EPR Spectrometry

2011 ◽  
Vol 60 (3) ◽  
pp. 990-993 ◽  
Author(s):  
C. Postolache ◽  
Rodica Georgescu ◽  
Lidia Matei
Keyword(s):  
Water Activity ◽  
Tritiated Water

scholarly journals Sorption isotherms of ingredients and diets for poultry

2020 ◽  
Vol 9 (9) ◽  
pp. e828997729
Author(s):  
Carina Sordi ◽  
Fernando de Castro Tavernari ◽  
Diego Surek ◽  
Laudete Maria Sartoretto ◽  
Tiago Goulart Petrolli ◽  
...  
Keyword(s):  
Water Activity ◽  
Dry Matter ◽  
Choline Chloride ◽  
Sorption Isotherms ◽  
Vitamin Supplement ◽  
Mineral Supplement ◽  
Activity Data ◽  
Nutritional Values ◽  
Hygroscopic Behavior

This study aimed to determine sorption isotherms of ingredient and poultry diet. The samples were encapsulated in capsules and dehydrated by oven-drying in a desiccator for more than 24 hours. The samples were transferred to desiccator containing water in the base and placed in the oven, with one sample of each material being removed at incremental intervals. The sample was weighed and for determination of water activity and for dry matter. The moisture and water activity data were evaluated by eight mathematical models. The GAB mathematical model fitted the experimental data to constitute the isotherm for each material. Type II sorption isotherms were found, except for BHT: demonstrated values that did not fit the isotherm determination. The hygroscopic behavior of the ingredients in ascending order were: L- threonine, limestone, BHT, DL- methionine, L-valine, L- tryptophan, phosphate, kaolin, vitamin supplement, salt, mycotoxin deactivator, pelleted rooster diet, mash rooster diet, mash layer diet, pelleted layer diet, corn, bacitracin zinc, vitamin mineral supplement, phytase, rice bran, wheat bran, mineral supplement, soybean meal, coccidiostat, L- Lysine HCl and choline chloride. Ingredients and diets have different hygroscopic behavior: can lead to deterioration and low accuracy in nutritional values of diet, since formulation is based on as-is fed basis.

scholarly journals DETERMINATION OF WATER ACTIVITY, pH, COAGULASE POSITIVE Staphylococcus COUNTS, TOTAL AND FECAL COLIFORM COUNTS IN MINAS MEIA CURA CHEESE SOLD IN STREET MARKETS IN THE SOUTHERN REGION OF THE CITY OF SÃO PAULO

2018 ◽  
Vol 13 (2) ◽  
pp. 201-207
Author(s):  
Claudia Flaborea Favaro ◽  
Marcos Amaku ◽  
Simone De Carvalho Balian ◽  
Evelise Oliveira Telles
Keyword(s):  
Water Activity ◽  
Fecal Coliform ◽  
Southern Region ◽  
Fecal Coliforms ◽  
Mean Values ◽  
Physical Chemical ◽  
Sanitary Conditions ◽  
The City ◽  
Coagulase Positive Staphylococcus

The objective of the present study was to determine the water activity and pH, as well as toenumerate coagulase positive Staphylococcus, total and fecal coliforms in 32 samples ofMinas meia cura cheese purchased in street markets in the southern region of the city of SãoPaulo. In order to classify the product in terms of percentage moisture content, 5 sampleswere submitted to the analysis. Mean values obtained in physical-chemical analyses were 0.96for water activity, 4.91 for pH. These values do not represent obstacles for the multiplication /survival of agents of hygienic-sanitary importance in the product. Considering that the meanmoisture level was 40.31%, this cheese is classified as presenting medium moisture,according to the regulation RDC no.12. In the analyses performed, 40.62 % (13/32) of thesamples presented fecal coliform counts above the standard determined by the regulation, and28.12% (9/32) of them were above the standard for coagulase positive Staphylococcus. Itshould be pointed out that 3 (9.37%) of the samples were above the standards for bothanalyses. Thus, 19 (59.38%) samples were considered to be inadequate for consumptionbecause they presented at least one of the microbiological requirements above the legalstandards determined for the product, and therefore, were classified as “products ininadequate sanitary conditions”.

Sign in / Sign up

Export Citation Format

Share Document